Cucumber and Melon Smoothie


Here is an easy to make and healthy recipe for a breakfast smoothie. Cucumber and melon are both rich in minerals and vitamins and pair very well in this delicious drink. Here is the recipe.



All you need is

Cucumber - 2 cups ( peeled and cut into small pieces )
Musk melon - 2 cups ( Skin and seeds removed and cut into small pieces )
Thick yogurt - 1 cup
Mint leaves - 5-6
Sugar - 4 tsp
Ice cubes - optional


Method of preparation

Blend cucumber, melon and mint in a blender to make a smooth paste.
Add yogurt and sugar and blend well.Pour in glasses.
Add ice cubes if you want.
Garnish with melon and cucumber balls threaded in a skewer or a tooth pick.


Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
Read more

Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe

Image
In a bowl, mix 50g  crème fraîche , 1tsp grated horseradish , a pinch of sea salt , a pinch of cayenne pepper and a squeeze of lemon juice , taste and adjust the seasoning if required. Boil a yellow , a red and a chioggia beetroot about 45 mins, cool and    gently rub the skin from the beets, cut each in 6 wedges. Mix with a pinch of salt, 1/2 finely chopped shallot , 1 tsp balsamic vinegar , 2 tbsp good  olive oil and black pepper. Arrange on plates, top with flaked hot smoked salmon and finish with dots of the sauce and sprigs of dill  from simple food, looking good Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe from Sweet Cake Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe https://sweetteabiscuits.blogspot.com/2021/11/raymond-blancs-beetroot-salad-hot.html
Read more

Guinea fowl and red fruit sauce

Image
As I could not buy 2 pidgeons yesterday I went for a nice plump guinea fowl, but yes, the recipe is basically the same as you saw earlier for a pidgeon. Start a day in advance by with preparing a hot oven, 250 C is what we need. In the meantime remove both legs and breasts from the bird. Put the carcass in the oven till almost burned, about 10- 15 mins should do it. Take out and turn the heat to 80 C. Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan. The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 to 12 hours. Put the legs in a ovenproof saucepan, not too big, they should just fit. Cover with duck- or goosefat and put them in the cooled-down ( 80C) oven for about 3 to 4 hours to make a confit. The breasts, in clingfilm,are left in the fridge Overnight leave the legs in the fat. The next day strain the stock trough a fine siev...
Read more